When Liz makes a stop in Lucca, she finds that the tiny Tuscan town is celebrated for its butcher shops. "But it's not just the meat that's wonderful in Lucca; it's the chestnuts, the peaches, the tumbling display of figs, dear God, the figs" For fantastic figs of your own, try this recipe for Herb-Roasted Black Mission Figs with Prosciutto di Parma.
When Liz Gilbert traveled to Italy, she had one thing in mind: pleasure! She set out to obtain it by taking a mouthwatering tour of Italian cuisine.
The success of this dish relies on the quality of the ingredients. You want melt-in-your-mouth beef that is good enough to eat raw.
Cristina Ferrare talks about the art of making a lettuce salad.
So you think vegetarian cooking is all duty and no delicious? Not in this house! Pull up a chair and prepare to be surprised
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